This pavlova has a thin and crispy outer layer, with a soft marshmallowy centre, smothered in cream and heavily adorned with mixed berries and a drizzle of beautiful local jam. I’m eating a slice as I type….it’s heavenly. Obviously it’s better if you use berries that are in season, but I really couldn’t wait to share this one with you.
If you follow the steps in this recipe you can’t fail. I honestly can’t remember where I found the original recipe, or if I’ve tweaked it along the way (I’ve used the same recipe for years). I thought it was one of Nigella’s but I can’t seem to track it down. Anyhow, it works.
This one’s for you Tracey x
Serves approximately 10 – 12
4 free range egg whites. I save my egg whites from when I use yolks in mashed potato, carbonara etc). I freeze them in batches of 2 so I’ve always got some handy for this recipe. Using defrosted, frozen whites doesn’t affect the outcome at all.
A pinch of salt
230g caster sugar
1 tsp white wine vinegar
600ml double cream
Mixed berries of your choice
2 heaped tsp raspberry jam mixed with the juice of a small lemon (the pulp from 3 passion fruit work really well if you don’t fancy jam) I used some amazing Merry Berry jam from the Jam Bothy at Peel Farm, Lintrathen.
Preheat your oven to 160˚C and line a large square baking tray with baking paper.
Place your egg whites and a pinch of salt into a large mixing bowl, or bowl of a stand mixer, that has been well washed to remove any traces of grease. Wipe half a lemon over the inside of the bowl to make completely sure. Grease will kill your meringue.
Now with an electric hand or stand mixer, beat the whites on medium to high speed until they reach the stiff peak stage. A common way to test for this is, when you think the whites are stiff enough, hold the mixing bowl upside down over your head. So you’d better be sure they’re stiff!
Reduce the speed of your mixer slightly and begin to add the sugar a tablespoon at a time, leaving about 10 seconds between adding each spoon. You will see the meringue start to become lovely and glossy. Now, give it a final whisk for a few seconds and then test the meringue by rubbing a little bit between your thumb and forefinger. If you can still feel the grittiness of the sugar, keep mixing and testing until completely smooth and stiff.
Fold in the cornflour and vinegar using a metal spoon. Once combined, mound the mixture onto the lined baking tray, then flatten it lightly into the shape of a dinner plate about 1 inch deep.
Bake for an hour then remove and let stand for a few minutes before turning upside down onto a plate while still warm. Don’t worry if the surface of the finished meringue has cracks (see below) it’s completely normal. Allow to cool completely. The centre of the meringue will sink slightly once inverted, again this is completely normal.
Lightly whip the cream until the soft peak stage. Don’t over whip it, it should be billowy and soft, not the beginnings of butter! Spread onto the surface of the meringue, drizzle over the jam/lemon mixture and pile on the fruit.
If you have any questions please feel free to comment below and I’ll get right back to you.